Karnam Sangwan

Shri Vishwakarma Skill University

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Renu Garhwal

Shri Vishwakarma Skill University

Harish Kumar

Shri Vishwakarma Skill University

Anuradha Bhardwaj

National Research Centre on Equines

Rahul Mehra

Symbiosis International University

Yash Pal

National Research Centre on Equines

Varij Nayan

Central Institute for Research on Buffaloes

Mir Asif Iquebal

Indian Agricultural Statistics Research Institute

Harpal S. Buttar

University of Ottawa

Sarika Jaiswal

Indian Agricultural Statistics Research Institute

Yash Pal Sharma

University of Jammu

Cooperative Institutions

National Research Centre on Equines

Indian Council of Agricultural Research

National Dairy Research Institute

Indian Veterinary Research Institute

Chandigarh University

National Bureau of Animal Genetic Resources

Govind Ballabh Pant University of Agriculture and Technology

Government of India

Indian Agricultural Statistics Research Institute

Indian Agricultural Research Institute

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Comparative metabolomics analysis of Halari donkey colostrum and mature milk throughout lactation stages using 1H Nuclear Magnetic Resonance

LWT (2023)

Renu Garhwal Karnam Sangwan Rahul Mehra Anuradha Bhardwaj Yash Pal

Since donkey milk has a similar composition to human milk, it has been well demonstrated that it is an excellent alternative. The content of donkey milk (DM) changes during lactation, nevertheless, has not been thoroughly researched. The overall objective was to explore the metabolite changes in donkey colostrum and mature milk using 1H Nuclear Magnetic Resonance (NMR) spectroscopy. In both colostrum and donkey mature milk included total 36 metabolites that were identified. The metabolites were differentially regulated (p < 0.05), where 24 showed upregulation and 28 were downregulated. 24 (14 upregulated, 10 downregulated), 10 (1 upregulated, 9 downregulated), and 18 (9 upregulated, 9 downregulated) differentially expressed metabolites were identified during lactation period of Colostrum-early lactation, early lactation - mid lactation, and mid lactation-late lactation, respectively. This proved that lactation altered the content of the donkey milk. To further understand the mechanisms that changed the milk during lactation, the interactions and metabolic pathways were examined in more detail. These studies provide thorough understandings of the metabolite changes that occur during lactation period which will offer useful guidance for further creating DM products with improved bioactivities, and it will help future studies into nutritional research and the isolation of useful components.

10.1016/j.lwt.2023.114805

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Citations (10)

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

Nutrients (2022)

Rahul Mehra Renu Garhwal Karnam Sangwan Raquel P. F. Guiné Edite Teixeira‐Lemos

Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature's bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

Functional food

10.3390/nu14030659

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Citations (36)

Utilization of Fruit By-Products to Produce Value-Added Products: Conventional Utilization and Emerging Opportunities

World sustainability series (2023)

Karnam Sangwan Renu Garhwal Yash Pal Sharma Anuradha Bhardwaj Harish Kumar

Value added

10.1007/978-3-031-46046-3_8

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Citations (0)

A Systematic Review of the Bioactive Components, Nutritional Qualities and Potential Therapeutic Applications of Donkey Milk

Journal of Equine Veterinary Science (2022)

Renu Garhwal Karnam Sangwan Rahul Mehra Naveen Kumar Anuradha Bhardwaj

Human breast milk

Functional food

Fermented Milk Products

10.1016/j.jevs.2022.104006

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Citations (24)

Recent Trends in the Application of Essential Oils for Preserving Foods

World sustainability series (2023)

Renu Garhwal Karnam Sangwan Yash Pal Sharma Anuradha Bhardwaj Harish Kumar

10.1007/978-3-031-46046-3_2

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Biochemical, dielectric and surface characteristics of freeze-dried donkey milk powder

Food and Agricultural Immunology (2025)

Renu Garhwal Anuradha Bhardwaj Harish Kumar Karnam Sangwan Ankur Kumari

Dried blood

10.1080/09540105.2024.2442358

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Milk from Halari Donkey Breed: Nutritional Analysis, Vitamins, Minerals, and Amino Acids Profiling

Foods (2023)

Renu Garhwal Anuradha Bhardwaj Karnam Sangwan Rahul Mehra Yash Pal

This current research set out to characterize Halari donkey milk by investigating its nutritional constituents, including its proximate analysis, water activity, titratable acidity, energy, and microbiological analysis. A comprehensive profiling of vitamins, minerals, and amino acids was also carried out. It was found that the composition of Halari donkey milk was consistent with previously published donkey milk literature and was comparable to that of human milk. Halari donkey milk has low 0.86 ± 0.04% fat content, 2.03 ± 0.03% protein content, 0.51 ± 0.05% ash content, and high 5.75 ± 0.15% lactose content making it sweet and palatable. The energy content of Halari donkey milk was 40.39 ± 0.31 kcal/100 g, and the water activity ranged from 0.973 to 0.975. Titratable acidity was 0.03 ± 0.01%. Halari donkey milk can be considered acceptable and microbiologically safe, having low total plate count and yeast and mould counts. Mineral testing revealed that Halari donkey milk included significant amounts of magnesium, sodium, calcium, potassium, phosphorus, and zinc. The concentration of different vitamins and amino acids such as isoleucine and valine also contribute to the nutritional value of Halari donkey milk.

Titratable acid

Total dissolved solids

10.3390/foods12040853

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Citations (12)

Composition and Therapeutic Applications of Goat Milk and Colostrum

Journal of Dairy Science and Technology (2021)

Rahul Mehra Karnam Sangwan Renu Garhwal

Goats are categorized under the small ruminants which required less fodder and a small area for shelter. Both goat milk (GM) and colostrum (GC) are secreted from the mammary glands of goats. The level of nutritional and bioactive components found to be at an elevated level in colostrum within 72 hours, which reach a normal level as the time increases from parturition. Recently an increased interest in goat milk and colostrum has been seen throughout the world due to the natural exitance of vital components including immunoglobins, growth factors, hormones, lactoferrin, and lysozyme. The compositional parameter of both GM and GC is significantly altered by genetic and environmental factors. The sialic acid is a prime component of goat colostrum which assists in brain development. The small size fat globules of goat milk make it more tolerable and digestible as compared to other milk sources. GM is composed of low level of lactose which can be consumed easily by lactose-intolerant individuals. Different GM and GC-based products viz yogurt, ice cream, infants’ formulas are prepared and commercialized globally. The nutritional components of GM and GC improve overall body growth and development. Where the bioactive components are clinically proven in the prevention and pre-treatment of numerous chronic diseases.

Lactoferrin

Sheep milk

10.37591/rrjodst.v10i2.3163

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Citations (7)

Development and characterization of W/O/W double emulsion of watermelon rind powder

LWT (2023)

Karnam Sangwan Renu Garhwal Rahul Mehra Yash Pal Anuradha Bhardwaj

Watermelon rind and seeds are agro-industrial waste, which can be used as a source of polyphenolic compounds and citrulline with several beneficial effects on health. This investigation aimed to evaluate the feasibility of preparation of double emulsions (DEs) encapsulating lyophilized watermelon rind powder (WRP) using watermelon seed oil (WSO) by two-step emulsification method. WRP was added in concentrations of 2%, 2.5%, and 3%, and PGPR, a hydrophobic emulsifier, was added in concentrations of 2%, 3%, and 4% to the oil phase. To maximize the combinations during the preparation of stable DEs, sodium caseinate (SC), pectin, and gum arabic were utilized as emulsifiers and stabilizers in the outer phase at various concentrations (0.5–4%). General emulsion stability was analyzed by determining the emulsion properties, sedimentation stability, droplet size, viscosity characteristics, microscopy, and zeta potential. DEs prepared by the combination of SC at 3% as an emulsifier for the outer phase, PGPR at 4% in the middle oil phase, and WRP at 2.5% in the external phase, exhibited better emulsification properties. DEs of WRP and WSO formulations could be regarded as appropriate food-grade systems.

Gum arabic

Pectin

Zeta potential

Sedimentation

10.1016/j.lwt.2023.114848

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Citations (8)